2 pounds of fresh carrots, peeled and sliced into 1/2 inch rounds
4 tablespoons of unsalted butter
3 tablespoons of honey
2 tablespoons of light brown sugar, packed
1/2 teaspoon of garlic powder
1/2 teaspoon of sea salt
1/4 teaspoon of cracked black pepper
1/2 cup of vegetable broth
2 tablespoons of fresh parsley, finely chopped for garnish
Instructions
Start by peeling your carrots and slicing them into uniform rounds or diagonal coins. Keeping them roughly the same size ensures they all cook at the same rate, which is essential for achieving that perfect tender crisp texture. Finely chop your fresh parsley and set it aside for the final garnish.
In a large skillet over medium heat, combine the sliced carrots and the vegetable broth. Cover the skillet with a lid and let the carrots steam for about 8 to 10 minutes. You want them to be fork tender but still hold their shape without becoming mushy. If the broth evaporates too quickly, add an extra splash of water.
Remove the lid and increase the heat slightly to cook off any remaining liquid. Add the butter, honey, brown sugar, garlic powder, salt, and pepper directly into the skillet with the carrots. Stir gently to coat every carrot piece as the butter melts and the sugars begin to bubble and caramelize.
Continue to cook the mixture uncovered for another 5 to 7 minutes, stirring occasionally. The glaze will begin to thicken and turn into a syrupy consistency that sticks to the carrots. Keep a close eye on it during these final minutes to ensure the sugars do not burn. The carrots should look shiny and deeply orange.
Remove the skillet from the heat once the glaze is thick and bubbly. Transfer the carrots to a warm serving bowl, making sure to scrape all that delicious extra glaze from the pan over the top. Sprinkle with the freshly chopped parsley for a pop of Christmas green and serve immediately.
